Mindful Sodexo 
Grilled chipotle chicken, salsa cruda, avocado, romaine lettuce and queso fresco in a flour tortilla
Nutrition Facts:
Calories: 440, Carbs: 48g, Protein: 33g, Fat: 14g, Sat. Fat: 3g, Cholesterol: 80mg, Sodium: 630mg, Fiber: 8g
Prep Time: 4 hrs 20 min Cook time: 10 min Yield: 6 Portions
Chipotle Chicken and Queso Fresco Tacos
- 12 (6-inch) flour tortillas
- ¾ cup mashed avocado, peeled and seeded
- 1½ cups shredded romaine lettuce
- ¼ cup crumbled queso fresco cheese
Chipotle Chicken Breasts
- 1½ tablespoons minced chipotle peppers with adobo
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 4 (4 ounces) boneless, skinless chicken breasts
Salsa Cruda
- 1¼ cups tomatoes, diced ¼ inch
- ¼ cup red onions, diced ¼ inch
- 2 tablespoons minced jalapeño peppers, seeded
- 3½ tablespoons fresh cilantro leaves
- 2 tablespoons lime juice
- 1/8 teaspoon black pepper
- 1/3 cup frozen corn, thawed
- 1. Chipotle Chicken Breasts: In a bowl, combine chipotle peppers, garlic, lime juice, cumin, salt and pepper for marinade. Pour marinade over chicken in a shallow dish. Keep refrigerated for 4 hours to marinate. Drain and discard excess marinade. Preheat grill to medium high. Cook chicken for 4 to 5 minutes on each side or until completely cooked. Slice chicken into ¼-inch thick slices for use.
- 2. Salsa Cruda: NOTE: Use disposable vinyl gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers. In a bowl, combine all ingredients. Mix well. Keep refrigerated for use.
- 3. Taco Build: Lay each tortilla on a flat surface. Spread 2 tablespoons mashed avocado over each tortilla. On bottom half of each tortilla, place 1/8 cup diced Chipotle Chicken Breasts, 2 tablespoons shredded lettuce, 1/8 cup Salsa Cruda and 1 teaspoon queso fresco cheese. Fold tortilla over to close. Serve 2 tacos. Enjoy immediately.
